Pork Chops with Bourbon-Peach Sauce

Pork Chops with Bourbon-Peach Sauce Recipe
Photo: Howard L. Puckett; Styling: Melanie J. Clarke
This Southern-style entrée is a one-pan dish that's sure to impress guests. The homemade bourbon-peach sauce perfectly complements the pan-seared pork chops.  Serve with steamed asparagus to round out the meal.


4 servings (serving size: 1 chop and 1/4 cup sauce)

Recipe from

Cooking Light

Nutritional Information

Calories 233
Caloriesfromfat 32 %
Fat 8.4 g
Satfat 3.6 g
Monofat 3.4 g
Polyfat 0.5 g
Protein 24.7 g
Carbohydrate 8.6 g
Fiber 0.9 g
Cholesterol 70 mg
Iron 0.8 mg
Sodium 560 mg
Calcium 30 mg


4 (4-ounce) boneless center-cut loin pork chops (about 1/4 inch thick)
3/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon ground red pepper
Cooking spray
1 tablespoon minced shallots
1 teaspoon minced bottled garlic
1 1/2 cups frozen sliced peaches
1/2 cup fat-free, less-sodium chicken broth
2 teaspoons brown sugar
2 thyme sprigs
2 tablespoons bourbon
2 teaspoons butter


1. Sprinkle pork with salt and peppers. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add pork to pan; cook 2 1/2 minutes on each side or until browned. Remove pork from pan; keep warm.

2. Add shallots and garlic to pan; sauté 30 seconds. Add peaches and broth to pan; sauté 2 minutes. Add sugar and thyme to pan; cook 1 minute. Add bourbon and butter to pan; cook 4 1/2 minutes or until butter melts and sauce is slightly thickened. Discard thyme sprigs. Serve with pork.


Laura Zapalowski,

Cooking Light

March 2008
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